Barley with Caramelized Vegetables
0This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil is used to sauté and toast the barley to bring out its great flavor. • 4 cups (1 L) low-sodium vegetable broth • 1 Tbsp
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Post Tagged with: "vegetarian"
Roasted Tomatoes
0With an abundance of summer tomatoes, this is a great way to have a wonderful side dish. Use your favorite variety and bring out the flavors of a warmed salsa on your plate. • 4 medium ripe tomatoes, cut in
Chickpea & Cranberry Couscous
0• 1 ¼ cups (310 mL) chicken stock • 1 cup (250 mL) dry couscous • 1/4 tsp (1 mL) turmeric • 1/4 tsp (1 mL) ginger • 1/4 tsp (1 mL) cinnamon • 1 cup (250 mL) dried cranberries
Chickpea Pasta Salad
0• 4 cups (1 L) corkscrew pasta • 1-19 fl. oz can (1- 540 mL can) chickpeas, rinsed and drained • 1 ½ cups (375 mL) celery, chopped • 1 ½ cups (375 mL) carrot, coarsely shredded • 1 ½
Lentil & Cheese Quesadillas
02 Tbsp (30 mL) olive oil 1 small onion, diced 2 cloves garlic, crushed 15 oz (450 g) can lentils, drained and rinsed ½ tsp (2 mL) seasoning salt ½ tsp (2 mL) oregano ¾ cup (175 mL) Monterey Jack
Lentil Coconut Curry
01 onion, chopped 3 stalks celery, chopped 2 large apples, cut and cubed 3 cloves garlic, minced 2 Tbsp (30 mL) vegetable oil 2 cups (500 mL)green lentils, cooked or canned 2 Tbsp (30 mL) curry powder (mild) ½ cup
Mini Lentil Sliders
01¾ cups (425 mL) dry red lentils 2 cups (500 mL) vegetable stock 1 Tbsp (15 mL) canola oil 1/6 cup (37 mL) onion, fine dice ½ Tbsp (7 mL) garlic, minced ¼ red pepper, diced 1 carrot, shredded 3
Sweet Potato and Curried Red Lentil Pizza
0¾ cup (180 mL) dry red lentils 1½ (375 mL) cups water 1 Tbsp (15 mL) olive oil 2 cloves garlic, minced 1 small onion, chopped ½ small eggplant, diced 1 lb (500 g) sweet potato, cubed 1 can Italian
Lentil & Sweet Potato Stew
02 Tbsp (30 mL) canola oil 1 medium onion, chopped 2 medium carrots, peeled and chopped 2 celery stalks, chopped 1 bay leaf 1 garlic clove, minced 1½ tsp (7 mL) curry powder 2 cups (500 mL) dry green lentils,
Lentils & Barley Salad with Roasted Tomatoes, Spinach & Goat Cheese
0Salad: 1/2 cup (125 mL) dry green lentils 1/2 cup (125 mL) pot or pearl barley 1 garlic clove, peeled 4-6 roasted or sun-dried tomato halves, sliced or left whole 1 packed cup (250 mL) fresh spinach or Italian parsley,
Tortilla de Patatas
0• 2 Tbsp (30 mL) olive oil • 3/4 cup (175 m ) chopped onion • 4 cups (1 L) Yukon Gold potatoes, peeled and cubed in 1/2-inch (1.5 cm) pieces • 1/2 tsp (2 mL) salt • 6 eggs
Akoori
0• 1 tbsp (15 mL) canola oil • 2/3 cup (150 mL) finely chopped onion • 2/3 cup (150 mL) chopped tomato • 1 tsp (5 mL) grated fresh ginger • 1 to 2 green chilies, minced (or to taste)
Curried Egg & Potato Salad
0Variations: Replace curry powder with 1 tbsp (15 mL) chopped fresh dill, parsley or cilantro. • 6 hard-cooked eggs, cooled • 4 medium potatoes, chopped into small cubes • 2 medium eating apples, chopped • 2/3 cup (150 mL) chopped
Spinach & Potato Frittata
0Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave. • 1 pkg (250 g) frozen chopped spinach, thawed and well drained • 4 cups (1
Penne with Broccoli and Tomatoes
0Substitute spinach, zucchini or arugula for the broccoli. • 3 cups (750 mL) uncooked penne pasta (275 g) • 3/4 cup (175 mL) broccoli florets • 1 cup (250 mL) diced onion • 2 cloves garlic, minced • 3/4 cup
Arroz Con Huevos
0• 1 tbsp (15 mL) vegetable oil • 3/4 cup (175 mL) chopped onion • 3/4 cup (175 mL) chopped green pepper • 1 clove garlic, minced • 1 1/2 cups (375 mL) chopped tomatoes • 3 cups (750 mL)
Bean Sprouts & Cherry Tomato Salad
0• 2 cups (500 mL) bean sprouts • 1 cup (250 mL) cherry tomato halves • 1/2 cup (125 mL) English cucumber, halved lengthwise then thinly sliced • 1/4 cup (60 mL) flat leaf parsley, chopped • 2 Tbsp (30
Cucumber & Black Bean Salsa Salad
0Fresh cucumber, tomatoes, bell pepper and cilantro combined with black beans creates a terrific salad. • 1 large cucumber, diced • 1 cup (250 mL) sweet grape cherry tomatoes, halved • 1 (15oz/443 mL) can black beans, rinsed and drained
Angel Wings Pasta
0Salad • 2 cups (500 mL) uncooked bow tie pasta • 2 large ripe tomatoes, diced • 1 medium green pepper, chopped • 1 medium red pepper, chopped • 1 medium white onion, chopped • 1 English cucumber, chopped Dressing
Quick Ratatouille
0• 2 Tbsp (30 mL) canola oil • 1 medium onion, chopped • 1 clove garlic, crushed • 1 medium eggplant, large-diced • 1 red pepper, chopped coarsely • 3 cups (750 mL) tomatoes, chopped • 2 small zucchini, halved
Greek Lentil Salad
0This great salad can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. It can also be made a day in advance. • 19 fl.oz can (1- 540 mL can) lentils, rinsed
Black Bean Burgers
0• 19 fl.oz (540 mL) can black beans, rinsed and drained • 1 cup (250 mL) brown rice, cooked • 1 onion, small, chopped • 2 green onions, chopped • ½ tsp (2 mL) Tabasco sauce (optional) • 1 egg
Black Bean and Summer Corn Salad
0One of the easiest salads we know. Perfect as a vegetarian main dish! • 19 fl. oz can (540 mL can) black beans, rinsed and drained • 2 cups (500 mL) frozen corn kernels, thawed • ¼ cup (60 mL)
Zucchini & Yellow Split Pea Saute
0• 1 Tbsp (15 mL) canola oil • 2 green onions, chopped • 2 zucchini, medium, sliced • 1 cup (250 mL) dried yellow split peas, cooked according to package • 2 tomatoes, medium, sliced • 1 cup (250 mL)
Black Bean Pico de Gallo Salsa
0• 1-19 fl. oz can (1-540 mL can) Black beans, rinsed and drained • 4 tomatoes, chopped • 1 onion, finely chopped • 2 jalapeno peppers, diced • 1/4 cup (60 mL) lime juice • 1/2 cup (125 mL) chopped
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